Nav Social Menu

trim healthy mama

This recipe makes two loaves of delicious, Trim Healthy Mama-friendly sprouted bread – without kneading or spending more than a couple of minutes tending to it. You simply need to be around to manage the process. You will be letting the machine do the mixing and kneading, and then you will let your oven do the baking. The original recipe can be found here – and you really should go visit that post and look and her step-by-step pictures. They are beautiful and helpful.

After making it according to the original recipe once, I simply adapted the ingredient amounts and mixing order to improve flavor and rising. Below is my version. (I have not yet adapted the volume measurements to weight, as is my preferred practice for baking, but I am working on it.)

I like One Degree organic sprouted flours, both spelt and whole wheat. Try to find them locally (at a health food store or Whole Foods), but you can order online (I had to). Find the sprouted spelt here and the sprouted whole wheat here.

Put water, honey, and yeast into a 2 lb. capacity bread machine pan. For best results, use barely warm (not hot!) water to help soften the yeast and encourage rising.

Measure flour and salt and add to the pan. Cut your butter into 8 small cubes and distribute them evenly over the top of the flour.

Set the machine to the dough cycle and let it do its work. In the first few minutes, you will want to check the mixture and scrape down the sides of the pan with a rubber spatula, if needed. Add a bit of water if the dough is not very moist - it should be a slightly sticky dough, but still able to form a ball.

When the dough cycle is complete, dump the dough out onto an oiled/buttered counter and press out all the air with your oiled hands. Divide the dough into two equal-sized lumps, form them into a tight ball, then a loaf shape. Put them in loaf pans and let them rise in a warm, draft-free place for 30 minutes (or until roughly doubled in size; this will take longer in cooler climates).

Bake in a pre-heated oven at 350 for 30 min. Remove the bread from the pans and set to cool on a cooling rack, lightly buttering the tops to soften the crust (optional).

Notes

* Basically, if you put all ingredients in your bread machine in the order listed above, run the dough cycle, divide into two loaves, rise for 30, bake for 30, and set to cool - you will probably turn out with great bread. I add some helpful commentary for those who have not baked before, but I promise it's much easier than my wordiness indicates.* If you're going to set the timer on your bread machine and knead it later, you'll want to place the yeast on top of the flour instead of in the water. The water and honey hydrates and activates the yeast faster for better rising, which is not what you want if you are, say, setting the timer for the dough to be ready when you get home from work. In this case, make sure the yeast is not touching the water or salt.* To make rolls, instead of dividing the dough into two loaves, divide it into your desired roll size. I make 24. Allow the rolls to rise in a buttered 9x13 for 20 min, then bake for 20. They are done when lightly browned on top.

Bulletproof coffee (originally seen here) is a fantastic concept that I’ve really enjoyed playing around with. I was really craving a good PSL with pure pumpkin, and this is what I came up with. This recipe is an S, for those following the plan.

TIPS:
**I have successfully reduced the butter to 1 tsp when I want a less rich treat.
**I use a hand (immersion) blender in wide mouth mason jar with a towel wrapped around it. (Time to knit a jar cozy!)
**If you are not following Trim Healthy Mama, or if you are at goal weight, try 1-2 TBSP pure maple syrup as your sweetener. So rich and delicious!
**To get the pumpkin maple flavor without the sugar, I’m going to add maple extract next time.
**Replace the whey protein with heavy cream or coconut milk for a different creamy flavor. I like the whey protein to jump start my day, and it’s surprisingly creamy.
** I’ve been making coffee with an Aeropress and liking it a lot. It works well with this method.

DIRECTIONS
Combine all ingredients in quart-sized jar or French press and stir. Cover and let sit at room temperature for 12 – 24 hours. Press and strain through coffee filter, sieve, strainer, or cheesecloth. Enjoy over ice with as much cream, half & half, or coconut milk as you can handle (S) or unsweetened almond milk (S or E). So delicious!

Updated July 2017. This family favorite comes from the book Superfoodsby Pratt and Matthews, available here. Tastes great with vanilla yogurt or whipped cream. It’s basically pumpkin pie without the crust.

Combine all ingredients in a large mixing bowl and blend with immersion blender. Pour into prepared baking dish.

Bake for 40 minutes or until center is slightly wiggly. Do not over bake. Let cool on wire rack. Serve immediately or refrigerate.

Notes

**For a dairy-free option, use canned coconut milk instead of evaporated milk.**For a Trim Healthy Mama (S) version, substitute erythritol for sugar in equal amounts, plus add a few doonks of stevia. Super Sweet and Gentle Sweet may also be used, but you will need to play around with the amounts. Be sure to use cream or canned coconut milk.

One batch of chicken can last our family for two to four meals, depending on the week. (At the time of writing, we were a family of two adults and two small children.) The best option is to purchase whole pastured chickens from a local farmer – it’s fresh, affordable, healthy, and soooo tasty.

Since we don’t have the freezer full of chicken yet, I’ve been purchasing chicken legs and quarters from Whole Foods Market once a week. The chicken is vegetarian raised, free range, antibiotic free, and not injected with any soy-based broth (as all chickens are at your regular supermarket). The leg packs are very affordable and are often on sale, and make good stock (due to the knuckle joints in the leg bones).

A tasty, nourishing soup using seasonal vegetables and adjustable to your family's tastes.

Author: Serina

Recipe type: Main

Ingredients

1 whole chicken or pack of chicken parts with bone

1 cup brown rice

onions

garlic

carrots

kale

*whatever veggies you have around*

parsley

thyme

*whatever herbs you have around*

purified water (if available)

salt/pepper

Instructions

Put chicken into a large slow cooker/crockpot. Cover with purified water to within 1-2 inches of top. Cook 2-3 hours on HIGH.

Remove chicken and put in colander set over glass bowl. Allow to drain and cool just enough to handle.

Have three bowls available: one for meat, one for bones/ligaments/knuckles/organs, one for fat. Discard fat. (Considering composting or feeding it to animals.)

*OPTIONAL* (for richer stock): Put all bones/ligaments/knuckles/organs back into stock for three more hours on HIGH. Strain out bones, etc. back into clean bowl; reserve for further stock making.

Chop several cups of meat into small pieces (as much as desired) and store in fridge until soup is ready. Refrigerate or freeze extra meat for other dishes.

Add the brown rice, onions, garlic, carrots (chopped), whatever sturdy veggies you have into stock. Cook on HIGH for one hour, but check occasionally in case the rice is done sooner.

When rice is almost done, add your chopped chicken and chopped leafy/delicate veggies, such as kale, spinach, fresh herbs, etc. Cook on HIGH for 15 minutes or until rice is done.

Salt/pepper to taste.

Notes

- Start this in the morning if you want a richer stock. I usually start it right after lunch and save the richer stock making for the next day.- If everything is chopped finely, kids will eat things they normally won't touch (even "strange" vegetables, or liver/other organ meats).- This recipe is so flexible. As long as you have chicken and rice, you can make it with whatever you have around. I've made it with kale, chard, spinach, corn, cabbage...you can even replace the rice with potatoes, if you like. Sweet potatoes give an excellent flavor. Just be sure to add leafy greens toward the end of cooking to avoid killing the good nutrients and making mushy greens. Chop (or even mince) greens finely and they only require a quick cook time.- This soup tastes fantastic with fresh parsley, thyme, and a dash of cayenne pepper. I also use dried herbs often. Try whatever herbs you have around.- One recent variation, pioneered by my daughter Maya, is to add freshly toasted sesame seeds as a garnish. Wow! The flavor was totally different and very tasty.

3.5.3226

BONUS: How to Make Stock in a Slow CookerUse your leftover bones/knuckles/organs from making soup. Throw it all into a large slow cooker and cover with purified water to within 1-2 inches of top. If you wish, add large chunks of carrots, onions, and celery for flavor. (I often skip this step and save the veggies for whatever I’m using the stock to cook later.) Simmer on HIGH for 24 hours. Strain out everything, and let cool.

Store in fridge; skim any fat from top. Once cool, it will be thick, like Jell-o. Once heated, it returns to a liquid. This contains lots of gelatin and minerals–great for your health! If you have no immediate use for it, freeze it in cup-size portions. I use it to cook rice for the rest of the week, adding vital nutrients to my kids’ diet.

Update May 2017: I started making this simple refrigerator pickle recipe when I was pregnant with my second child. I was craving fresh pickles, and the grocery store was letting me down! A friend passed along this little gem and my tummy was very satisfied. I have since made it many ways, including modifying for THM, when called for. Enjoy!

Primary Sidebar

Hi there! I'm Serina, homeschooling mom to seven and wife to a pastor/engineer. We live on a grassy knoll at the edge of a very brambly wood. We like to grow and create - art, plants, animals, memories, stories, songs. We are makers, builders, writers, readers, thinkers, and dreamers. Literature, music, and food are central to our home. Welcome to my online journal.